Serving Culinary Expertise From Farm to Fork

By Felicia Jordan

Photography by Wes Battoclette

There are few dining locations that can boast the ability to grow and raise most of their own ingredients and livestock; Walhill Farms, however, encompasses the ideal of “farm to fork,” with most dishes created solely from crops grown on the same 250-acre farm as the eatery.

“The chef has to work with the gardener to plan planting seasons, so we’ll have enough of everything we need for our dishes,” says Peter Hillenbrand, owner of Walhill Farm. The farm plants everything from seeds and doesn’t use pesticides. The livestock, comprised of free-range chickens, grass-fed Black Angus cattle and pigs, are fed and cared for meticulously to preserve the quality and purity of the meat they’ll provide.

The farm promotes a healthy and environmentally responsible way to bring produce from the ground to the plate. Hillenbrand hopes that this process will help the restaurant’s customers realize the importance of local farms.

“Anything we do buy, we buy from as local as possible – the nearest possible source,” he says. “We try to keep purchases within a 60-mile radius of Batesville. Buying local makes a huge difference for local economies.”

On the weekend of August 28-30, the farm will host its annual Bacon, Blues & Brew Music and Arts Festival. People can sample unique flavors, including different types of bacon made from lamb, wild boar and other meats.

Walhill Farm is located at 857 Six Pine Ranch Road, Batesville, IN 47006. You can reach them at 812.934.2600 or visit their website at www.walhillfarm.com.